Directions

Broil or grill the smoked peppers until lightly charred and steam in a bag or container. When cool, remove skins and seeds. In a blender, combine peppers, jalapeños, shallot, lime juice and blend. While blender is running, slowly add olive oil until emulsified. Add sugar and salt and pepper to taste. May be refrigerated up to 3 days. Bring to room temp before using. I put the finished sauce in a squeeze bottle.

In a large saucepan or deep fryer over medium high heat, heat the oil to 375 degrees, or until a piece of tortilla sizzles when immersed. Cut Tortillas most of the way through to make 4 triangles. Fry the tortillas until crisp and drain on paper towels. Separate the triangles when cool enough to handle. Set aside.

Bring scallops to room temperature. Peel off the tough "foot" and discard (shown above). Dry the scallops on paper towels. Lightly dust with garlic powder, sea salt and pepper. Bring 1/4 cup olive oil in a pan to 375. Sear the scallops until golden (about 4 minutes). Resist the temptation to move them around. Let them stay in place to get that brown sear. Turn over and sear on other side. Don’t over cook. They should be glassy in the middle.

To serve, drizzle yellow pepper sauce on plate, arrange 3 tortilla quarters on each plate. Top each layer with avocado-corn relish and one scallop. Sprinkle with more chopped cilantro and red and yellow chopped peppers.